This template supports restaurant counter service teams in assessing end to end operations across front and back of house. It covers HR compliance such as TABC and ServSafe certifications and timely new hire documentation, finance controls like daily deposits and vendor logs, and required notices. Operational checks include exterior and interior cleanliness, signage, guest greeting and ordering flow, service speed, drink and food delivery times, order accuracy, and table bussing. Back of house sections verify recipe adherence, food holding temperatures, labeling and rotation, storage and dock cleanliness, prep and vendor par levels, safety talks, and employee appearance. To go operations and customer cycle standards are included to drive consistent service and food safety.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.